This rustic Chicken and Potato Bake is everything you want from a one-pan dinner: crispy-skinned chicken, buttery-soft potatoes, and a garlicky, herb-scented pan sauce that practically makes itself. With simple ingredients and minimal prep, it delivers big, cozy flavor that feels like a Sunday roast but it’s easy enough for any weeknight.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 1.8 lb / 800 g)
- 1.5 lb (700 g) baby potatoes, halved
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter, cut into small pieces
- 4–5 garlic cloves, minced
- 1.5 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1.5 tsp dried Italian seasoning or mixed herbs (thyme, oregano, rosemary)
- 1 tsp smoked or sweet paprika (for color on the chicken)
- 1/2 cup chicken stock or broth
- 1–2 tbsp lemon juice or white wine (optional, for brightness)
- Fresh thyme or parsley, chopped, to garnish
Instructions
- 1. Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or ovenproof skillet with 1 tablespoon of the olive oil.
- 2. Season the chicken: Pat the chicken thighs dry very well with paper towels. In a bowl or directly on a tray, season all over with 1 teaspoon kosher salt, black pepper, paprika, and half of the dried herbs. Drizzle with 1 tablespoon olive oil and rub to coat evenly so the seasoning adheres.
- 3. Prepare the potatoes: In a separate bowl, toss the halved baby potatoes with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, the remaining dried herbs, and about half of the minced garlic until well coated.
- 4. Arrange in the pan: Spread the seasoned potatoes in an even layer in the prepared baking dish or skillet. Nestle the chicken pieces, skin-side up, on top of the potatoes, leaving a bit of space between each piece for the skin to crisp.
- 5. Add aromatics and liquid: Scatter the remaining minced garlic and the butter pieces around the potatoes and between the chicken thighs. Pour the chicken stock and lemon juice or white wine (if using) around the edges of the pan and over the potatoes, avoiding pouring directly on the chicken skin so it can brown nicely.
- 6. Bake: Transfer the dish to the preheated oven and bake for 35–45 minutes, or until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part, not touching the bone.
- 7. Brown the top (optional): For deeper color and extra-crisp skin, switch the oven to broil for the last 3–5 minutes of cooking, watching closely so the skin doesn’t burn.
- 8. Rest and serve: Remove from the oven and let rest for 5–10 minutes so the juices settle. Spoon some of the garlicky pan juices over the chicken and potatoes, garnish with chopped fresh thyme or parsley, and serve straight from the pan.
Variation
- 1. Creamy Mustard Chicken Bake: Whisk 2–3 tablespoons Dijon mustard into the chicken stock before pouring it into the pan. Add a splash of cream during the last 5–10 minutes of baking for a silky, tangy pan sauce.
- 2. Mediterranean Olive & Tomato Bake: Add a handful of pitted olives and a cup of cherry tomatoes around the potatoes before baking. Finish with crumbled feta and fresh basil or oregano.
- 3. Smoky Paprika & Chorizo Twist: Add sliced cured chorizo or smoked sausage to the pan with the potatoes and increase the smoked paprika slightly. The rendered fat adds a deep, smoky flavor to the whole dish.
Cooking Notes
- If your potatoes are larger, quarter them instead of halving so they cook through in time with the chicken.
- If the pan dries out too much, carefully add a splash more stock or water halfway through baking to keep the potatoes moist and saucy.
- Ovens can vary; start checking the chicken around 35 minutes and use a thermometer rather than just judging by color.
Serving Suggestions
- Serve with a simple green salad or steamed green beans to add freshness and color to the plate.
- Pair with crusty bread to soak up the garlicky pan juices especially good if you’ve added wine or lemon.
- For a heartier meal, add a side of roasted vegetables like carrots or Brussels sprouts on a separate tray while the chicken bakes.
Tips
- Let the chicken come closer to room temperature (about 15–20 minutes out of the fridge) before baking for more even cooking.
- Avoid crowding the pan too tightly; a little space around each thigh helps the skin crisp instead of steam.
- For next-level flavor, marinate the chicken with the oil, herbs, paprika, salt, and pepper for a few hours or overnight before cooking.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 520
- Protein: 31 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use boneless, skinless chicken thighs or breasts?
-answer Yes. Boneless pieces will cook faster start checking around 25–30 minutes. You’ll lose some of the crispy skin factor, but the flavors and potatoes will still be great. - Do I need to parboil the potatoes first?
-answer No. Baby potatoes cook through nicely when halved and roasted with the chicken. Just make sure they’re cut evenly; if they’re very large, quarter them instead. - Can I make this ahead of time?
-answer You can season the chicken and toss the potatoes with oil and herbs a few hours in advance, then store them separately in the fridge. Assemble and add the stock just before baking to keep the potatoes from turning gray or soggy. - How do I store and reheat leftovers?
-answer Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven, loosely covered, until hot, then uncover for a few minutes to re-crisp the chicken skin if desired.
Conclusion
This Chicken and Potato Bake delivers maximum comfort with minimal effort: golden, crispy-skinned thighs, tender baby potatoes, and a built-in garlic-herb pan sauce that’s perfect for spooning over everything on your plate. It’s flexible, forgiving, and endlessly riffable equally at home on a busy weeknight or at a cozy weekend dinner with friends.
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Chicken and Potato Bake
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Omnivore, Gluten-Free (if using gluten-free stock)
Description
This rustic Chicken and Potato Bake is everything you want from a one-pan dinner: crispy-skinned chicken, buttery-soft potatoes, and a garlicky, herb-scented pan sauce that practically makes itself. With simple ingredients and minimal prep, it delivers big, cozy flavor that feels like a Sunday roast but it’s easy enough for any weeknight.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 1.8 lb / 800 g)
- 1.5 lb (700 g) baby potatoes, halved
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter, cut into small pieces
- 4–5 garlic cloves, minced
- 1.5 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1.5 tsp dried Italian seasoning or mixed herbs (thyme, oregano, rosemary)
- 1 tsp smoked or sweet paprika (for color on the chicken)
- 1/2 cup chicken stock or broth
- 1–2 tbsp lemon juice or white wine (optional, for brightness)
- Fresh thyme or parsley, chopped, to garnish
Instructions
- 1. Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or ovenproof skillet with 1 tablespoon of the olive oil.
- 2. Season the chicken: Pat the chicken thighs dry very well with paper towels. In a bowl or directly on a tray, season all over with 1 teaspoon kosher salt, black pepper, paprika, and half of the dried herbs. Drizzle with 1 tablespoon olive oil and rub to coat evenly so the seasoning adheres.
- 3. Prepare the potatoes: In a separate bowl, toss the halved baby potatoes with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, the remaining dried herbs, and about half of the minced garlic until well coated.
- 4. Arrange in the pan: Spread the seasoned potatoes in an even layer in the prepared baking dish or skillet. Nestle the chicken pieces, skin-side up, on top of the potatoes, leaving a bit of space between each piece for the skin to crisp.
- 5. Add aromatics and liquid: Scatter the remaining minced garlic and the butter pieces around the potatoes and between the chicken thighs. Pour the chicken stock and lemon juice or white wine (if using) around the edges of the pan and over the potatoes, avoiding pouring directly on the chicken skin so it can brown nicely.
- 6. Bake: Transfer the dish to the preheated oven and bake for 35–45 minutes, or until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part, not touching the bone.
- 7. Brown the top (optional): For deeper color and extra-crisp skin, switch the oven to broil for the last 3–5 minutes of cooking, watching closely so the skin doesn’t burn.
- 8. Rest and serve: Remove from the oven and let rest for 5–10 minutes so the juices settle. Spoon some of the garlicky pan juices over the chicken and potatoes, garnish with chopped fresh thyme or parsley, and serve straight from the pan.
Notes
- Patting the chicken dry is key to getting crisp, golden skin instead of steaming.
- Halving the baby potatoes ensures they become tender in roughly the same time it takes the chicken to cook through.
- The pan juices are full of flavor don’t skip spooning them over the chicken and potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasted / Baked, One-Pan
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 chicken thigh with a portion of potatoes (about 1/4 of recipe)
- Calories: 520
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 165 mg
Keywords: chicken and potato bake, one pan chicken, roasted chicken thighs, sheet pan dinner, garlic herb chicken, crispy chicken and potatoes, easy oven dinner
